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Burger Help

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Comments

  • SteveWPBFLSteveWPBFL Posts: 1,271
    It worked out pretty good. They seared up nicely. Putting them in the freezer for half hour while the Egg heated up help firm them up, especially the turkey which are inherently less firm than the beef. I hit all my targets but next time would pull the beef before 130F, I like them medium rare and they were medium well but juicy. The Viet Nam fish sauce was more robust than the Thai fish sauce, I tried a few of each. Along with a Sierra Nevada Pale Ale a nice lunch! And the wife really liked the turkey batch!

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  • SteveWPBFLSteveWPBFL Posts: 1,271
    edited December 2012
    So that's my 'help' contribution, note that I'm a true novice at burgers but these came out pretty good.
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  • nolaeggheadnolaegghead Posts: 13,642
    eggcellent.  So, will you be using fish sauce next time?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SteveWPBFLSteveWPBFL Posts: 1,271
    Yes, I'm going to use it up on some more burgers and what else? Got to give it a fair shake. NPR had a great show on last week with an author of a book on cooking where they were talking fish sauce and other things such as dried mushrooms that when you add them to a dish they give it a savory impact. So we're on to something here......
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  • I usually put my cheese IN the burger. I make 2 thinner patties using half of the meat for one burger in each patty. Then I put the cheese on one and top with the other patty. Then press them together. I too add all my seasonings before making patties. I also will mix types of meat using ground round, ground sirloin, and ground chuck. We also do some burgers with ground chicken breast, ground turkey, and ground veal. Sometimes together, sometimes individually.  My family loved the veal the best but it does add to the cost per person a bit. 

     I have not tried fish sauce in them though. What brand of fish sauce do you prefer?  I have done steak sauces, tahini, seasonings, soy, teriyaki, Italian salad dressing, onion soup mix, dry ranch dressing in my efforts to be creative on the burger side. I also found a recipe for rub somewhere on the web which my kids love and it goes well with everything. It has some sugars in it so you get some carmelization on the outside of the patty.  I only add a small amount to the beef because I dunk the patties like I am breading them. Let them sit for ten min then throw them on the grill.   Ahhh I'm hungry.

    Rub:

    1 1/3 C Brown Sugar
    3/4 C Sugar
    3 Tbls Coarse Black Pepper
    2 1/2 Tbls kosher salt
    2 1/4 tsp ground ginger
    1 1/2 Tbls garlic powder
    1 1/2 Tbls onion salt
    1 Tbls dry mustard
    1 3/4 tsp crushed red pepper
    1 3/4 tsp ground red pepper
    1 3/4 tsp ground cumin
    1 3/4 tsp smoked paprika
    3/4 tsp crushed dried thyme

    This is great on pork and chicken. I just had to try it on the burgers cause the boys kept asking for it. They loved it. 
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  • FockerFocker Posts: 1,716

    Three Crabs has been my choice, recommended by other eggers.

    http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54

     

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    The Viet Namese fish sauce was opaque gray and 5 times stronger than the Thai, which was dark and clear. There were several other choices in the asian market. I cooked burgers with both types and the VN was stronger and had more savory. But if you just added more of the Thai you might get the same effect with a different flavor.
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  • You can use anchovy paste or diced fillets as well.

    Steve 

    Caledon, ON

     

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  • SteveWPBFLSteveWPBFL Posts: 1,271
    The Viet Names fish sauce uses anchovies.
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  • All fish sauces use anchovies. They are fermented though. Worchestershire sauce is anchovy based as well. My point was you can get the flavour a couple of different ways

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,642
    Or, you can add MSG.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • True dat but it doesn't have the flavour profile of fish sauce or anchovies or whatnot. Please stop arguing with me :((

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,642
    Yes I will stop arguing with you OR ELSE!!!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 13,642
    I just made fish-sauce sexy-time go bye-bye by mentioning the dreaded "MSG".  My apologies, sir. 
    :ar!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Really didn't mean to jack C-T's boiled meat post :(

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,642
    He's like, oh no you did nt.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 13,642
    Jacked is jacked.  Sorry C-T.  I got two tenderloins in the sous vide at 135F.  I'm torn between Mickey's coffee rub and cajun blackened seasoning for the sear (CI on egg with butter).  Any thoughts?  Maybe I could go off the reservation with a curry paste rub rolled in sesame seeds.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • MSG is good stuff. Isn't it made from celery or somesuch?

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,642
    crap, I thought I was complicit in CT's thread.  My apologies SteveWPBFL!!!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Hahaha, I didn't even jack the right thread. Apologies to everyone

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,642
    You bastard. It's your fault and I apologized.
    ~X(
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Yes I am :\"> Screw Cen-Tex anyhow

    Steve 

    Caledon, ON

     

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